Roasted Red Pepper Soup Croutons

Last winter, when my kitchen felt perpetually gray and cold, I started making this soup every Sunday. The way those red peppers blister in the oven fills the entire house with this incredible sweet, smoky aroma that feels like sunshine trapped in a bowl. My roommate started timing her weekend naps around when I'd put the peppers in the oven.

I once made this for a dinner party where half the guests claimed they hated soup. They went back for thirds, and one person actually licked the bowl clean. There is something about the combination of silky texture and those croutons that turns soup skeptics into converts within minutes.

Ingredients

• 4 large red bell peppers: The sweeter and riper, the better your soup will taste
• 1 medium yellow onion, chopped: Yellow onions have just the right sweetness to complement the peppers
• 2 cloves garlic, minced: Fresh garlic makes a difference here do not use jarred
• 1 medium carrot, peeled and diced: Adds natural sweetness and body to the soup
• 2 tablespoons olive oil: Divide this between roasting peppers and sautéing vegetables
• 1 tablespoon tomato paste: Concentrates the roasted pepper flavor beautifully
• 1 tablespoon harissa paste: Start with less if you are sensitive to heat
• 1 teaspoon smoked paprika: Reinforces that smoky roasted character
• 1 liter vegetable broth: Low sodium is best so you can control the salt level
• 1 teaspoon sea salt: Adjust based on your broth saltiness
• 1/2 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
• 2 teaspoons lemon juice: Brightens all those roasted flavors
• 100 ml heavy cream or coconut cream: Completely optional but adds lovely richness
• 3 thick slices rustic bread: Day old bread actually works better for croutons
• 2 tablespoons olive oil: For tossing with the bread cubes
• 1/2 teaspoon dried oregano: Adds an earthy note to the croutons
• 1/4 teaspoon sea salt: Just enough to season the croutons

Instructions

Roast the peppers:

Preheat your oven to 220°C (425°F) and place the whole red peppers on a baking tray. Roast for 25 to 30 minutes, turning them occasionally until the skins are thoroughly blistered and charred.

Steam and peel:

Transfer the roasted peppers to a bowl and cover it tightly with plastic wrap or a lid. Let them steam for 10 minutes, then peel off the skins, remove seeds and stems, and roughly chop the flesh.

Build the base:

Heat olive oil in a large pot over medium heat. Add the chopped onion and carrot and sauté for 5 to 7 minutes until softened, then add garlic and cook for just 1 minute until fragrant.

Add the spices:

Stir in the tomato paste, harissa, and smoked paprika. Cook for 1 minute, stirring constantly, until the mixture becomes deeply fragrant.

Simmer the soup:

Add the roasted pepper flesh and vegetable broth to the pot. Bring to a simmer, cover, and cook for 15 minutes to let all flavors meld together.

Make the croutons:

Toss bread cubes with olive oil, oregano, and salt. Spread on a baking tray and bake at 200°C (400°F) for 8 to 10 minutes, tossing halfway through, until golden and crisp.

Purée the soup:

Remove from heat and use an immersion blender to purée until completely smooth. Work carefully if using a countertop blender with hot soup.

Finish and season:

Stir in lemon juice and cream if using. Taste and adjust seasoning with salt and pepper as needed.

Serve immediately:

Ladle soup into bowls and top generously with crispy croutons. The contrast between hot soup and cold croutons is part of the magic.

Save

This soup became my go to comfort food after a particularly rough breakup. Something about the vibrant red color and the warmth of it felt healing in a way I cannot quite explain. Even now, making it feels like giving myself a hug.

Making It Your Own

I have discovered that roasting extra peppers and freezing them means I can make this soup on busy weeknights in under 20 minutes. The texture stays perfectly smooth after freezing, which is not something every soup can claim.

The Bread Choice Matters

Sourdough adds a tangy crunch that cuts through the creamy soup, while a crusty baguette gives you lighter, airier croutons. I have even used leftover cornbread for a slightly sweet variation that surprised everyone at the table.

Serving Suggestions

A simple green salad with a sharp vinaigrette balances the richness beautifully. For a more substantial meal, pair it with a grilled cheese sandwich made with sharp cheddar and sourdough bread.

• Swirl in extra harissa at the table for heat lovers
• Top with toasted pine nuts instead of croutons for something different
• Add a dollop of Greek yogurt for cooling contrast

Save

There is something profoundly satisfying about turning a handful of humble ingredients into something this vibrant and comforting. I hope it brings a little warmth to your kitchen too.

Recipe FAQs

→ How can I ensure the richest flavor from the red peppers?

For optimal depth, thoroughly roast the red bell peppers until their skins are visibly blistered and slightly charred. Steaming them afterwards helps loosen the skins for easy removal, concentrating their sweet, smoky essence within the purée.

→ What can I do if I prefer a spicier or milder version?

The harissa paste dictates the heat level. For more spice, gradually add a bit more harissa during the simmering stage. If you prefer it milder, start with less or omit it entirely, relying on the smoked paprika for warmth.

→ Are there options to make this dish suitable for specific dietary needs?

Absolutely. To make it vegan or dairy-free, simply use coconut cream instead of heavy cream, or omit the cream entirely. For gluten-free requirements, ensure you use certified gluten-free bread for crafting the croutons.

→ How should I store any leftover purée?

Once cooled, transfer the remaining purée to an airtight container. It will keep well in the refrigerator for up to 3-4 days or can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

→ What are some recommended garnishes or pairings?

Beyond the crispy bread pieces, consider a swirl of plain yogurt or crème fraîche for added richness. Fresh herbs like parsley or cilantro offer a vibrant finish. It also pairs beautifully with a crisp Sauvignon Blanc.

→ Can the bread pieces be prepared in advance?

Yes, the crunchy bread pieces can be made a day or two ahead. Allow them to cool completely, then store them in an airtight container at room temperature. This helps them maintain their crisp texture until ready to serve.